Cake Pops

Do you want to learn how to make the best Cake Pops? You’re in luck – we are sharing our homemade Cake Pops recipe that is perfect for any occasion.

We make these delicious treats with cake mix, homemade icing, candy coating, and sprinkles!

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Ingredients to Make Cake Pops

Cake Mix: We used Annie’s Organic Confetti Cake Mix (21 oz), but any cake mix will work. You can also make a homemade cake if you prefer. 

Icing: We made our own homemade Vanilla Icing, but store-bought works excellent too. Our recipe is creamier, making it easy to mix in.

Candy Coating: We used Vanilla Candy Coating.

Sprinkles: You can pick up your favorite sprinkles from the store or omit them altogether.

Cake Pop Sticks: Often referred to as Lolli Sticks, or Lollipop Sticks, you can pick up a pack at your local craft store or order a pack from Amazon.

How to Make Vanilla Icing

Ingredients to Make Homemade Vanilla Icing

• 2 cups Powdered sugar
• ¾ stick of Butter, softened
• 3 tbsp of Heavy Cream
• 1 tsp Vanilla extract

Instructions to Make Homemade Vanilla Icing

Whisk together the Powdered sugar, softened butter, and Vanilla extract. Slowly add in the Heavy Cream, one tablespoon at a time, until thoroughly combined.

How to Make Homemade Cake Pops

First, preheat the oven to 350°F. Grease a 13″x 9″ cake pan.

Make the Cake: If you are using Annie’s Organic Confetti Cake Mix (otherwise, follow the directions on your cake mix), beat together the cake mix, water, eggs, and oil in a large mixing bowl. Spread the cake mix evenly in the prepared cake pan and bake as directed. Remove from oven, and allow to cool completely. 

Make the Icing: While your cake is baking, whisk together the Powdered sugar, softened Butter, and Vanilla extract with a hand mixer or standing mixer. Slowly add in the Heavy Cream, one tablespoon at a time, until thoroughly combined. Tip: To adjust the consistency of your icing, add an extra tablespoon of Heavy Cream.

Next, melt your Candy Coating per the directions on the packaging. We use a chocolate melting pot.

Once the cake is cooled completely, crumble the cake in a large bowl with a fork until it is finely crumbled. Mix in the icing mixture with a hand mixer or standing mixer until the mixture resembles wet sand. The mix should hold together like the consistency of cookie dough. 

After mixing, line a baking sheet with wax paper. Using a cookie scooper, scoop out around 1 tablespoon of mixture, roll it into a ball, and place it on the baking sheet until all mix is rolled. Freeze for 15 – 20 minutes. 

Remove about half of the frozen cake balls from the freezer at a time to ensure they do not reach room temperature. Dip a cake pop stick into the melted chocolate, and insert it about halfway into the cake ball. Let the chocolate harden completely. 

Finally, dip the cake pop in chocolate until thoroughly coated. Remove from chocolate and decorate with sprinkles if desired. Set aside upright in a foam block or a cake pop stand. Repeat until all cake pops are coated and decorated. 

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